It approximates but is not equal to p[H], the negative log of the molar concentration of dissolved hydrogen ions. This about matches the number of places behind the decimal point, so for example 0.1 molar hydrochloric acid should be near pH 1 and 0.0001 molar HCl should be near pH 4. However, the pH scale is not precisely p[H], but takes into account an activity factor. This is the tendency of hydrogen ions to interact with other parts of the solution. As a result, pH can be affected by the ionic strength of a solution.
Between pH 4.0 to 4.6.
The pH of Pepsi typically ranges from 2.5 to 2.9, making it acidic.
The pH of vinegar typically ranges from 2 to 3, making it acidic.
The pH of rhubarb typically ranges from 3.1 to 3.4, making it acidic in nature.
The pH level of tomatoes typically ranges from 4.3 to 4.9, making them moderately acidic.
Between pH 4.0 to 4.6.
pH ranges from 1 (acid) to 14 (base). As far as acceptble range, you need to make clearer what else you need to know...like pH range of blood.
the pH for close up ranges from 5.5-7
The pH of Pepsi typically ranges from 2.5 to 2.9, making it acidic.
11-14
It ranges from 2.4 to 3.4.
The pH of vinegar typically ranges from 2 to 3, making it acidic.
Indicators are substances sensitive to different ranges of pH.
The pH of rhubarb typically ranges from 3.1 to 3.4, making it acidic in nature.
The pH level of tomatoes typically ranges from 4.3 to 4.9, making them moderately acidic.
The pH of garlic typically ranges from 5.3 to 6.0, making it slightly acidic.
The pH level of an apricot typically ranges from 3.3 to 4.2.